One to two days In advance: Make bow loops. Add ½ tsp. Gum-Tex to 16 oz. white fondant. Roll out white fondant 1/8" thick. Cut 14 strips 6"x1" using fondant cutter.

Fold strips into loops and attach ends with damp brush. Stand loops upright on sides and dry on parchment paper-covered cake circle.

Bake and cool two-layer cake. Position on a foil-wrapped cake circle. Ice cake smooth with white buttercream icing to prepare for fondant covering.

Roll out 24 oz. of black fondant 1/8" thick and cover cake.

Using cake dividing set, divide cake into 10ths.

Roll out white fondant. Cut into ten strips, 8"x¾". Attach strips with damp brush at each division mark.

Roll ¼" diameter balls of black fondant; attach six balls to each strip with damp brush.

Attach bow: Arrange seven loops in a circle on cake top, securing with dots of icing. Pipe a mound of icing in center using tip 12. Arrange five loops with ends in icing, overlapping bottom bow. Attach two loops upright in center.

Roll ½" diameter balls of white fondant; attach to bottom border with damp brush.

Cake serves 20.